Slow-Cooker Korean Beef
Tender and flavorful slow-cooker Korean beef cooked in a savory-sweet sauce with garlic, ginger, and gochujang, served over fluffy white rice and garnished with green onions, sesame seeds, and cilantro. Perfect for an easy weeknight dinner.
Ingredients
- Beef Chuck Roast: 2 pounds, cut into large chunks
- Soy Sauce: ½ cup
- Brown Sugar: ¼ cup
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Sesame Oil: 1 tablespoon
- Rice Vinegar: 1 tablespoon
- Gochujang (optional): 1 tablespoon
- Green Onions: 2 stalks, sliced
- Sesame Seeds: 1 teaspoon
- Cilantro: 2 tablespoons, chopped (optional)
- White Rice: 2 cups, cooked
Instructions
- Lightly spray slow cooker with cooking spray.
- Place beef chunks in the slow cooker.
- In a mixing bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and gochujang. Pour over beef.
- Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender.
- Shred beef with forks and mix into sauce.
- Serve over cooked white rice.
- Garnish with sliced green onions, sesame seeds, and cilantro.
Notes
- Slice beef thinly for even cooking.
- Marinate briefly for deeper flavor.
- Adjust gochujang for desired spice level.
- Shred beef carefully to maintain texture.
Find it online: https://dishmio.com/slow-cooker-korean-beef/